Italian Penicillin Soup

Italian Penicillin Soup is the ultimate comfort food when you’re feeling under the weather. Packed with wholesome vegetables, tender pasta, and soothing flavors, it warms you from the inside out while tasting absolutely delicious. This recipe proves that simple ingredients can feel like magic.

Why You’ll Love This Recipe

• Works when sick – seriously, not just placebo effect
• 15 minutes total – faster than waiting for delivery
• Cheap ingredients – probably have most already
• Kids actually eat it without complaining
• Tastes better than any canned soup
• Makes your house smell amazing
• Freezes perfect for later
• One pot means less dishes

Ingredients You’ll Need

• 8 cups chicken broth (the good stuff from cartons)
• 2 tablespoons olive oil (whatever’s in your pantry)
• 1 big onion, chopped however you want
• 3 carrots, sliced thick or thin – doesn’t matter
• 3 celery stalks, chopped chunky
• 4 garlic cloves, minced or just smashed
• 1 cup small pasta (ditalini, shells, whatever small)
• 2 bay leaves (check expiration date first)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme if you got it
• Salt and black pepper to taste
• 1/4 cup fresh parsley or 1 tablespoon dried
• Good Parmesan cheese for serving
• Crusty bread for dunking

Got leftover vegetables? Throw them in. Celery getting soft? Perfect for soup. This recipe is forgiving.

Print

Why These Ingredients Work

Chicken broth – This is your base. Don’t cheap out here. Good broth makes everything better. Bone broth works great too if you’re fancy.

The holy trinity – Onion, carrots, celery. Italians have been using this combo forever. Creates the flavor foundation. Onions get sweet when cooked. Carrots add natural sugar. Celery gives that earthy taste.

Small pasta – Ditalini means “little thimbles” in Italian. They catch the broth perfectly. Elbow macaroni works fine too. Shells hold flavor good. Just keep it small.

Bay leaves – Don’t skip these. They add this woodsy flavor you can’t get anywhere else. Remove them before serving though. Nobody wants to bite into one.

Olive oil – Use decent stuff. Doesn’t have to be expensive. Just not the cheap clear bottle stuff.

Garlic – Obviously. More flavor. Good for you when sick.

Herbs – Italian seasoning has oregano, basil, thyme already mixed. Lazy person’s herb blend. Works perfect.

Essential Tools and Equipment

Big pot – at least 6 quarts. Dutch oven works great. Heavy bottom prevents burning. Sharp knife for chopping. Dull knives are dangerous. Cutting board – doesn’t matter what kind Wooden spoon for stirring Ladle for serving Can opener if using canned broth

That’s literally it. No fancy equipment needed.

Step-by-Step Instructions

Step 1: Prep Everything First

Chop your onion. Don’t need perfect pieces. Chunky is fine. Slice carrots about 1/4 inch thick. Chop celery. Mince garlic or just smash it with the flat side of your knife.

Get everything ready before you start cooking. Makes it way easier.

Step 2: Start with the Onion

Heat oil in your big pot over medium heat. Don’t blast it on high. Add chopped onion. Cook about 5 minutes until it gets soft and starts smelling good.

Don’t rush this part. Good soup starts with properly cooked onions. They should be translucent, not brown. Brown means too hot.

Step 3: Add the Vegetables

Throw in your carrots, celery, and garlic. Stir everything around. Cook another 3-4 minutes. Everything should smell amazing now.

Your kitchen will start smelling like an Italian restaurant. That’s when you know you’re doing it right.

Step 4: Add the Broth and Seasonings

Pour in all that chicken broth. Add bay leaves, Italian seasoning, and thyme. Bring everything to a boil. Once it’s boiling, turn heat down to medium-low and let it simmer 10 minutes.

This is when the vegetables get tender and all the flavors start mixing together.

Step 5: Add the Pasta

Drop in your pasta. Cook according to package directions. Usually 8-10 minutes for small pasta. Stir occasionally so nothing sticks.

The pasta cooks right in the soup and soaks up all that good flavor. Way better than cooking it separately.

Step 6: Season and Finish

Remove those bay leaves. Taste your soup. Add salt and pepper. Probably needs more salt than you think. Stir in the parsley right before serving.

Step 7: Serve It Up

Ladle into bowls. Top with grated Parmesan. Serve with crusty bread for dipping.

You Must Know

Don’t overcook the pasta – It keeps cooking even after you turn off heat. Gets mushy and gross. Better slightly underdone than overdone.

Taste as you go – Every batch tastes different depending on your broth, vegetables, everything. Trust your taste buds.

My secret trick: When reheating leftovers, I cook fresh pasta separately and add it to each bowl. Keeps everything perfect instead of getting soggy overnight.

Pro Tips & Cooking Hacks

Add protein – Shred some rotisserie chicken and toss it in during the last 5 minutes. Makes it more filling.

Boost nutrition – Throw in a handful of fresh spinach or chopped kale at the very end. Wilts down to nothing but adds vitamins.

Storage hack – If making ahead, store the soup base and cooked pasta separately. Mix when reheating. Trust me on this.

Flavor booster – Save Parmesan rinds in your freezer. Throw one in while the soup simmers. Removes before serving. Game changer.

Lazy day version – Buy pre-cut mirepoix from the produce section. Costs a little more but saves time when you’re sick.

Make it rich – Add a splash of heavy cream at the end if you want it creamy.

Spice it up – Red pepper flakes give it a nice kick. Start with just a pinch.

Flavor Variations & Suggestions

Protein additions:

• Shredded rotisserie chicken (easiest option)
• Italian sausage, cooked and crumbled
• Leftover turkey or ham
• White beans for vegetarian protein
• Meatballs if you’re feeling fancy

Vegetable swaps:

• Zucchini instead of carrots
• Bell peppers for extra sweetness
• Cherry tomatoes for acidity
• Mushrooms for umami
• Green beans work great too

Herb variations:

• Fresh basil instead of parsley
• Fresh oregano if you grow it
• Rosemary for something different
• Sage goes surprisingly well

Make it special:

• Finish with lemon juice for brightness
• Drizzle good olive oil on top
• Add fresh cracked black pepper
• Try different cheeses – Romano, Asiago

Regional twists:

• Add white wine when sautéing vegetables
• Throw in some pancetta for smoky flavor
• Use escarole instead of regular greens
• Add cannellini beans like they do in Tuscany

Make-Ahead Options

For meal prep: Make the entire soup base without pasta up to 3 days ahead. Store in refrigerator. When ready to eat, reheat and add pasta during last 10 minutes of heating.

For freezing: Prepare soup without pasta and freeze up to 3 months. Pasta gets weird texture when frozen. Thaw overnight in fridge, then reheat and add fresh pasta.

Batch cooking: Double or triple recipe. Freeze in family-size portions. Label with date and contents.

Emergency stash: Keep frozen soup base for sick days. Just add pasta and you have homemade soup in 15 minutes.

What to Serve With Italian Penicillin Soup

Bread options:

• Crusty Italian bread for dipping
• Garlic bread because garlic makes everything better
• Focaccia if you’re fancy
• Plain dinner rolls work fine
• Crackers in a pinch

Salad ideas:

• Simple green salad with Italian dressing
• Caesar salad for something more substantial
• Caprese salad with tomatoes and mozzarella
• Arugula with lemon vinaigrette

Kid-friendly sides:

• Grilled cheese sandwiches
• Breadsticks
• Goldfish crackers (don’t judge)
• Apple slices

Adult additions:

• Glass of Pinot Grigio or Chianti
• Antipasto plate
• Olives and cheese

Allergy Information

Contains: Gluten from pasta, dairy if using Parmesan cheese

Gluten-free options:

• Use gluten-free pasta (cook separately and add to bowls)
• Rice works too
• Quinoa for extra protein
• Just skip pasta entirely

Dairy-free options:

• Skip the Parmesan
• Nutritional yeast gives cheesy flavor
• Dairy-free Parmesan alternatives exist

Vegetarian/vegan:

• Use vegetable broth instead of chicken
• Add extra vegetables for substance
• White beans add protein

Storage & Reheating

Refrigerator storage: Keep leftovers up to 4 days in sealed containers. Soup gets thicker as it sits. That’s normal.

Reheating instructions: Heat gently on stovetop over medium-low heat. Add splash of broth or water if too thick. Stir occasionally. Don’t microwave on high or pasta gets rubbery.

Freezer storage: Soup base (no pasta) freezes 3 months. Cool completely before freezing. Leave room in containers for expansion.

My reheating trick: If soup got thick overnight, thin with more broth. If pasta got mushy, cook fresh pasta and add to individual bowls.

FAQs

Can I use different pasta shapes?

Sure. Small shapes work best – orzo, small shells, broken spaghetti. Avoid long pasta like linguine. Pain to eat in soup.

My soup tastes bland. What’s wrong?

Probably needs more salt. Soup needs more seasoning than you think. Try adding salt bit by bit, tasting after each addition. Lemon juice brightens flavor too.

Can I make this in a slow cooker?

Yes but not ideal. Put everything except pasta in slow cooker. Cook 6-8 hours on low. Add pasta last 30 minutes. Watch it doesn’t overcook.

Soup is too thick. How do I thin it?

Add more broth or water. Heat gently while stirring. Pasta absorbs liquid as it sits, so this is normal.

What if I don’t have bay leaves?

Skip them. Not the end of the world. Adds nice flavor but soup will still taste good without.

Can I add other vegetables?

Go for it. Soup is forgiving. Green beans, peas, corn, whatever needs using up. Add firmer vegetables with the carrots. Soft vegetables at the end.

Made this soup probably fifty times. Never gets old. Kids ask for it when they’re sick. I make it when I’m stressed. Something about stirring a pot of soup that’s therapeutic.

Recipe is flexible. Don’t have celery? Skip it. Only have canned broth? Fine. Cooking is about working with what you have. Grandma never had perfect ingredients and her soup was the best.

Try making this next time someone in your house feels crappy. Or just because it’s Tuesday and you want something warm. Soup doesn’t judge.

💬 Made this soup? How’d it turn out? Did you add anything different? My kids always want me to add more cheese. What did yours want?